1.
Flour baking quality is positively correlated to the content of polar lipids, particularly glycolipids.
面粉的焙烤品质同极性脂类的含量成正相关,尤其是糖脂。
2.
Preparation and Properties of Malt Extract and It's Application in Bakery Products
大麦精的制备工艺、性质及其在焙烤食品中的应用研究
3.
China Association of Bakery and Confectionery Industry.
中国焙烤食品糖制品工业协会
4.
A flour of optimal baking properties is required and chosen to match the quality of the desired product.
我们需要和选择最佳焙烤我一面粉和质量是与我们所期望的产品品质相匹配的。
5.
The extent of starch gelatinization in baked goods strongly affects product properties, including storage behavior and rate of digestion.
在焙烤食品中淀粉胶凝作用的广延性极大影响产品的性质,包括贮藏性质和吸收速度
6.
In rye flour with balanced baking properties, an optimal relationship should exist between a-amylase activity and starch quality.
在具有平衡焙烤特性的黑面粉中,其a-淀粉酶活性和淀粉品质间应存在一最佳关系。
7.
Prior quality control is of importance to assess the overall baking quality of wheat flour.
预先的品质控制对于评估小麦面粉的全部焙烤特性来讲是非常重要的。
8.
"Baking： Process of cooking by dry heat, especially in an oven."
焙烤:用干热方法，特别是指在某种炉子中，焙制食品的过程。
9.
The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过对面筋、质、伸、烤试验,研究比较板栗粉对面包焙烤质量的影响。
10.
In some baked products, many starch granules remain ungelatinized.
在有些焙烤食品中许多淀粉颗粒未被胶凝。
11.
Application of Rye Arabinoxylan in the Baked Food;
黑麦阿拉伯木聚糖在焙烤制品中的应用
12.
This is achieved for wheat dough by addition of yeast while, for fine baked products, baking powders are used.
这对于小麦面团来讲,可添加酵母来实现,对于好的焙烤制品,可通过使用焙烤粉来实现。
13.
Baked products with a porous crumb, such as bread, are obtained only after the dough is leavened.
具有多孔屑状结构的焙烤制品,例如面包,是经面团发酵后预制得的。
14.
"Bread: Baked food product. It is made of flour or meal that is moistened into a dough, kneaded, and usually leavened with yeast."
面包:以面粉加水揉和,有时经发酵然后焙烤而成的食品。
15.
Effect of Tea Polysaccharide on Gelatinization and Retrogradation of Wheat Flours and Their Starch and Baked Products;
茶多糖对小麦粉、淀粉及其焙烤制品糊化和老化的影响
16.
Investigation of Trans Fatty Acid Labeling on Baking Foods and Questionnaire Survey of Consumers' Attitude
焙烤食品反式脂肪酸标注情况及消费者态度调查
17.
Present Status of the Strong Gluten Wheat Quality in China and Researches on Bread-baking Quality Improvement;
我国强筋小麦品质状况及烘焙品质改良研究
18.
Dough Rheological Parameters from Different Instruments vs Bread Baking Quality
不同仪器品质指标与面包烘焙品质关系研究